Pea & Mint Soup with Lemon Cream

Pea & Mint Soup with Lemon Cream
Photo by Scott Phillips


  • 2 cups lower-salt chicken broth
  • 1 tsp. minced garlic
  • Finely grated zest of one-half medium lemon
  • ½ cup heavy cream
  • Pinch granulated sugar (optional)
  • ½ cup chopped fresh mint
  • 2 Tbs. unsalted butter
  • + 3 more ingredients
    • 4 cups fresh shelled peas (3-½ to 4 lb. unshelled) or frozen peas
    • Kosher salt and freshly ground black pepper
    • ½ cup coarsely chopped shallots

Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn’t brown. If they’re cooking too fast, reduce the heat to medium low.Add the peas, broth, half of the mint, and 2 cups wat...

View full recipe at Fine Cooking


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